Ripe nectarine and toasted pepita salad
3 small, thinly sliced
Apple cider vinegar
1 item(s), medium, or 2 plums, halved, pitted, and cut into wedges
1 head(s), cut crosswise into 1-inch-wide strips (7 cup)
Uncooked red onion(s)
½ small, thinly sliced
Reduced-fat feta cheese
¼ cup(s), coarsely crumbled f
Roasted pumpkin seed kernels
1½ Tbsp, or sliced almonds, toasted
- To make the dressing, whisk together the shallots, vinegar, oil, water, coriander, salt, and cayenne in a large bowl.
- Add the nectarine to the dressing and gently toss to coat. Let stand 10 minutes, stirring occasionally. Add the lettuce and onion; gently toss to combine. Divide the salad evenly among 4 plates and sprinkle with the feta and pepitas. Yields 1 3/4 cups per serving.